I made this salad recently and thought it was too good to keep to myself. I posted about it on my blog (http://www.lactosefreegirl.com/2012/09/salads-of-moment.html), along with another delicious salad (tomatoes, edamame, red onion and avocado, with a red wine vinegar-olive oil-Dijon dressing: divine!). This saiad was the best thing ever, and I’ll be sure to make it again.

25 min cook | 4 servings | 20 min prep

Diet Categories:

Vegan

Ingredients

dry quinoa 0.5 cup

vegetable broth 2 cup

spinach 2 cup

cilantro 1 cup

onion 0.25 cup

garlic 2 tsp

chickpeas

rinsed and drained 2 cup

cherry tomatoes

cut in half 1 cup

avocados

chopped 2 na

lemon

zested 1 na

lemons

juiced 2 na

Dijon mustard 2 tsp

olive oil 2 tsp

agave nectar 1 tsp

cumin 0.5 tsp

Directions

Start by making the quinoa: soak the quinoa in a pot in the vegetable broth for about 15 minutes. Turn the heat on to medium-high and let the quinoa come to a boil. Once it boils

reduce the heat to medium-low and let the quinoa simmer. Stir every so often and cook quinoa about 20-25 minutes

just until the liquid is absorbed &ndash; don&rsquo;t let it dry out completely

though; when there is just a tiny amount of liquid left in the pot

remove it from the heat and cover. Set aside to cool.

Meanwhile

in a food processor

put the spinach and cilantro. Process until the greens are finely diced. (You can do this by hand if you don&rsquo;t have a food processor.) Put the greens in the serving bowl and set aside.

As long as the food processor is out and dirtied

use it to chop the onion and garlic

then add to the greens mixture. Add the chickpeas to the serving bowl and mix well. When your quinoa has cooled